We learned at 13 months old that our daughter has a milk/dairy intolerance. She can eat yogurt but anything in addition to that ends with many diaper changes. Since this realization I’m always on the look out for new dairy free recipes since my mind always comes back to lasagna, macaroni and grilled cheese. Thanks to my recent Cooking Light I was reminded of a childhood classics to re-enter into our dinner menu rotations: chicken potpie.

This one was a biscuit-topped chicken potpie. It was DELICIOUS. Everyone in the family was a fan even mom and dad. I used Pillsbury Biscuits vs making them homemade (as I listed below) and put the chicken in the crockpot the day before so all I had to do was prepare the filling the night of which made for an easy dinner. Kids or no kids its a classic flavor that I’d recommend.

Directions

This recipe calls for the chicken to be cooked when you prepare it. I usually put the chicken in my small crock pot with chicken broth in the morning or a day ahead. Another option would be to use a Rotisserie Chicken chopped up. Whatever you chose, make sure your chicken is cooked before moving on.